Janettes Cheesy Veggie Mac And Cheese Food

ALL-IN-ONE VEGGIE MAC AND CHEESE RECIPE

Steps:

• Bring water and milk just to boil in large saucepan on medium heat. Add Macaroni; stir. Simmer on low heat 8 min. or until macaroni is tender.
• Stir in vegetables; cover. Simmer 5 min. or until most the liquid is absorbed and vegetables are heated through, stirring occasionally.
• Add Cheese Sauce and butter; stir until butter is melted and sauce is well blended.

VEGGIE MACARONI & CHEESE

Steps:

• Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions, adding broccoli, cauliflower, carrots and celery during the last 6 minutes of cooking. Drain; transfer to a greased 13x9-in. baking dish., Meanwhile, in a large saucepan, heat butter over medium-high heat; saute onion until tender. Stir in flour until blended. Gradually stir in milk and broth; bring to a boil. Cook and stir until thickened, about 2 minutes; stir in cheese, mustard, salt and pepper. , Add to macaroni mixture, stirring to coat; sprinkle with paprika. Bake, uncovered, until heated through, 15-20 minutes.

3-VEG MAC 'N' CHEESE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Put the butternut squash in a steamer over boiling water. Steam for around 15-20 mins or until tender. Drain and then blitz in a food processor until smooth.
• Cook the pasta according to the pack instructions.
• Heat the butter in a medium saucepan, add the leek and cook for 2 mins. Stir in the flour and cook for 1-2 mins more. Take the pan off the heat and gradually whisk in the milk. Return to the heat and bring to the boil, stirring all the time. Simmer for 5 mins. Stir in the peas and bring back to a simmer. Take the pan off the heat and stir in the butternut squash, then 125g cheese.
• Stir the pasta into the sauce and transfer to an ovenproof dish. Sprinkle over the remaining cheese and the breadcrumbs. Bake for 20 mins or until golden and bubbling.

MACARONI AND CHEESE WITH VEGETABLES

Steps:

• Bring a large pot of water to boil; cook pasta until al dente.
• While pasta is cooking, in med saucepan, melt 2 T of the margarine.
• Remove from heat; add flour and stir until blended.
• Whisk in stock and milk, stirring over med heat until mixture comes to a boil and thickens.
• Reduce heat to low.
• Stir in cheeses and seasonings.
• Continue stirring until cheese is melted.
• Remove from heat and set aside.
• In a large skillet, melt remaining 1 T margarine.
• Add remaining ingredients.
• Cook vegetables, stirring constantly, for about 5 minutes, until tender/crisp.
• Reduce heat to low.
• When noodles are done, drain well.
• Toss with vegetables; stir in cheese sauce.
• Garnish with scallion curls.

VEGAN MAC AND CHEESE

Steps:

• The night before, soak the cashew nuts in water and leave overnight.
• Heat the oven to 180C/160C fan/gas 4. Steam the carrots and potatoes together for 5 mins, until completely softened. Transfer to a food processor. Drain the cashews and add these with 60ml of the oil, then blitz to break down the nuts. Tip in the other ingredients - apart from the macaroni, breadcrumbs and the remaining oil - then blitz again until the mixture is smooth and season well. Add a splash of water and just a drizzle of olive oil if it looks too stiff, then set aside.
• Cook the macaroni in a large pan of salted water for 1 min less than packet instructions, drain then stir through the sauce. Transfer the mix to an ovenproof dish, stir the breadcrumbs with the remaining oil and some seasoning. Scatter over the top of the macaroni and bake for 20-25 mins until piping hot and crisp.

CHEESY CHICKEN & VEGGIE MAC

Steps:

• Cook Macaroni in large saucepan as directed on package, adding vegetables to the boiling water along with the macaroni. Drain; return to pan.
• Add Cheese Sauce Mix and remaining ingredients; mix well. Cook on low heat 1 to 2 min. or until heated through, stirring occasionally.